Smashed gold potatoes, diced bell peppers, and melty feta. I’m drooling just thinking about this one! Such a delicious combination of flavors, with so much bright color added to your plate!

You get your complex carbohydrates and non-starchy veggies in one with this recipe, making dinner that much simpler!

I could eat feta every single day and never get sick of it. It’s just the best!! I absolutely love it paired here with the smashed potatoes and the roasted bell peppers. Plus, the finish of lemon and parsley is perfection to round out the flavors.

This recipe is:

• Gluten free
• Soy free
• Nut free
• Grain free
• Vegetarian

Plus, you can make it dairy free if you can find some dairy free feta! 🙂

I’m excited to hear what you guys think of this recipe! It’s one of my new favorite go-to veggie side dishes to serve with a simple protein for a delicious and balanced meal. Be sure to let me know if you give this one a try! Enjoy! xo

Feta + Pepper Smashed Potatoes

• Author: Mia Swinehart

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Description

Smashed potatoes with peppers and feta!

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Ingredients

Scale 1x2x3x

• 2 lbs gold potatoes, quartered (or sub baby gold potatoes and keep them whole)
• 2 bell peppers, diced
• 1/4 cup olive oil, divided
• Seasonings of choice: salt, pepper, garlic powder, onion powder, oregano, paprika, red pepper flakes, etc.
• 4 of feta, crumbled
• Optional: fresh parsley and lemon juice for serving

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Instructions

1. Cover potatoes with water in a large pot (if using regular-sized gold potatoes, quarter before boiling). Bring to a boil and boil until fork tender, about 20-25 minutes. Drain well.
2.  Preheat oven to 425. Line a baking sheet with parchment paper. Use a fork to gently smash each potato, the. Toss with 3 tbsp of olive oil and season generously. Bake for 20 minutes.
3. Meanwhile, toss the peppers and feta with 1 tbsp of olive oil and seasonings. Spread mixture onto the potatoes and bake for another 20-25 minutes, until everything is cooked to your liking. Option to top with parsley and lemon before serving.

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